Cold Stirred Noodles
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Cold Stirred Noodles
YIELD Makes 6 to 8 servings
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INGREDIENTS
| Dressing | |
| 6 | tablespoons soy sauce |
| 2 | tablespoons sesame oil |
| 1/4 | cup red wine vinegar |
| 2‑1/2 | tablespoons sugar |
| 1/4 | to 1/2 teaspoon chili oil |
| Noodles | |
| 1 | pound Chinese-style thin egg noodles |
| 1 | tablespoon sesame oil |
| 2 | small carrots, shredded |
| 1 | bunch radishes, shredded |
| 1/2 | large think-skinned cucumber, shredded |
| 3 | cups bean sprouts |
| 1 | cup matchstick strips Barbecued Pork (recipe follows, optional) |
| 4 | green onions with tops, cut into 2-inch slivers |
| Thin cucumber slices for garnish | |
PREPARATION:
- For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.
- Cut noodles into 6-inch pieces. Cook noodles according to package directions until tender but still firm, 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
- Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.
- To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.
This recipe appears in:
Asian
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